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Vegan Halloween Pudding Cups Recipe

Vegan Halloween Pudding Cups Recipe
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★★★★★

5.2 from 20 reviews

This Vegan Halloween Pudding Cups recipe is a deliciously spooky treat perfect for autumn festivities. Made with rich cocoa, creamy almond milk, and sweetened naturally with coconut sugar, these pudding cups are topped with crushed chocolate cookies and fun vegan decorations, making them a festive and allergy-friendly dessert option.

Ingredients

Scale

For the Pudding:

  • 2 ½ cups unsweetened almond milk (or oat/soy milk)
  • ⅓ cup cocoa powder
  • ½ cup coconut sugar (or regular sugar)
  • 3 tablespoons cornstarch (or arrowroot starch)
  • ½ teaspoon vanilla extract
  • Pinch of salt

For the Spooky Topping/Decor:

  • ½ cup crushed chocolate cookies (for “graveyard dirt”)
  • Vegan gummy worms, candy eyeballs, or ghost-shaped marshmallows
  • Coconut whipped cream (optional, for ghosts or topping)

Instructions

  1. Combine Ingredients: In a saucepan, whisk together the almond milk, cocoa powder, coconut sugar, cornstarch, and a pinch of salt until the mixture is smooth and free of lumps.
  2. Cook the Pudding: Place the saucepan over medium heat and whisk constantly. Continue cooking and whisking for about 6 to 8 minutes until the mixture thickens to a pudding consistency. Be careful to avoid lumps or burning at the bottom.
  3. Add Flavor: Remove the saucepan from heat and stir in the vanilla extract to infuse the pudding with a warm aroma and enhanced flavor.
  4. Portion into Cups: Pour or spoon the pudding evenly into clear cups or jars for a visually appealing presentation.
  5. Add the ‘Spooky Dirt’: Sprinkle the crushed chocolate cookies generously over the pudding to create a graveyard dirt effect.
  6. Decorate: Arrange vegan gummy worms, candy eyeballs, or dollops of coconut whipped cream shaped like ghosts on top of the crushed cookies for fun, spooky decorations.
  7. Chill: Refrigerate the pudding cups for at least 1 hour before serving to allow them to set and develop the best texture.

Notes

  • You can substitute almond milk with other plant-based milks like oat or soy milk depending on preference.
  • Use arrowroot starch instead of cornstarch if you prefer a tapioca-free thickener.
  • For a sweeter pudding, increase coconut sugar by 1 to 2 tablespoons.
  • The crushed chocolate cookies provide a crunchy contrast; ensure they are vegan if needed.
  • Optional coconut whipped cream adds an extra creamy texture and can be shaped into ghosts for a festive look.
  • The pudding must be stirred constantly during cooking to avoid lumps and burning.
  • Store leftover pudding in airtight containers in the fridge for up to 3 days.

Nutrition

Keywords: Vegan Halloween pudding, spooky dessert, plant-based pudding cups, cocoa pudding, Halloween treats

Find it online: https://cookedbycleo.com/vegan-halloween-pudding-cups-recipe/